Home › The Principles of Cookery › Gravy Espagnole, Made Without Meat

Gravy Espagnole, Made Without Meat

Cut two large onions into thick slices, and fry them in an ounce and a half of butter until brightly browned. Put with them a scraped carrot, two sprigs of parsley, one of thyme, a quarter of a tea-spoonful of chopped lemon-rind, a bay-leaf, three or four cloves, a table-spoonful of mushroom ketchup, half a teaspoonful of anchovy essence, a thick crust of bread, toasted brown and hard, but not burnt, six peppercorns, and half a salt-spoonful of salt. Pour over these ingredients a breakfast-cupful of water and a breakfast-cupful of beer. Simmer gently for half an hour, strain, and serve. Thicken with flour and butter, if required. Probable cost, 5d. Sufficient for a pint of gravy.